Description
Discover the secret to a perfectly juicy and flavor-packed turkey with this easy dry brine recipe. This method enhances the natural flavors while ensuring a crispy, golden skin, making it a holiday game-changer. The turkey is dry-brined with a flavorful mix of brown sugar, kosher salt, herbs, and pepper, then roasted with butter and aromatics for an irresistible main dish.
Ingredients
Scale
Dry Brine Mixture
- ¼ cup packed light brown sugar
- 3 tablespoons Morton kosher salt (or ¼ cup Diamond kosher salt)
- 2 teaspoons dried thyme
- 2 teaspoons dried sage leaves or ground sage
- 1 teaspoon freshly ground black pepper
Turkey and Roasting
- 1 (12 to 14-pound) turkey, patted dry
- 6 tablespoons unsalted butter, at room temperature
- 1 large yellow onion, cut into wedges
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
Instructions
- Prepare the Turkey: Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Remove the truss holding the turkey legs together and trim any excess fat from the neck and body cavity. Remove giblets and neck and rinse the turkey inside and out with warm water. Pat dry thoroughly with paper towels.
- Make and Apply the Dry Brine: In a small bowl, combine the brown sugar, kosher salt, thyme, sage, and black pepper. Rub and pat this dry brine mixture all over the turkey, including inside the cavity. Place the turkey on the rack and refrigerate uncovered for at least 24 hours and up to 48 hours. If brining more than 24 hours, loosely cover with plastic wrap for the first part, then uncover to dry the skin for the last 24 hours.
- Preheat the Oven and Prepare Vegetables: Preheat your oven to 375°F (190°C) and position an oven rack in the lower third of the oven. Scatter the onion wedges, carrot pieces, and celery in the bottom of a large roasting pan.
- Remove Excess Brine and Butter the Turkey: Using damp paper towels, gently brush off the dry brine from the turkey’s exterior but leave the brine inside the cavity. Place a roasting rack inside the pan with the vegetables, then set the turkey on the rack. Tuck the wings underneath the bird. Smear the softened butter evenly all over the turkey.
- Roast the Turkey: Roast the turkey in the preheated oven until the skin is deep golden and an instant-read thermometer registers 165°F in the thickest part of the breast and thigh, approximately 1¾ to 2½ hours. Begin checking at 1½ hours and if the skin browns too quickly, tent loosely with foil to prevent burning.
- Rest the Turkey and Collect Juices: Carefully tilt the turkey so any cavity juices pour into the pan. Transfer the turkey to a platter or carving board and tent with foil. Let it rest for 20 to 30 minutes to allow juices to redistribute. Remove the vegetables from the pan and discard or save for serving if still firm. Reserve the pan drippings for gravy.
- Make the Gravy and Carve: While the turkey rests, prepare homemade gravy using the reserved pan juices. Carve the turkey following a trusted guide and serve with the gravy on the side.
- Make-Ahead Instructions: If desired, roast and carve the turkey ahead, placing carved slices over a thin layer of gravy in an ovenproof dish. Cover tightly with plastic wrap and refrigerate up to two days. Reheat uncovered with foil at 325°F for 20 to 30 minutes until warmed through. Reheat remaining gravy separately.
Notes
- This dry brine method works best with turkeys that are not kosher, injected, or self-basting to avoid over-salting.
- If using kosher, injected, or self-basting turkeys, halve the salt amount in the dry brine.
- Use a digital leave-in cooking thermometer with remote monitor for the best temperature monitoring without oven opening.
- Ensure the turkey is refrigerated below 40°F throughout the dry brining period for food safety.
- Resting the turkey after roasting helps to keep it juicy and tender by allowing juices to redistribute.
Nutrition
- Serving Size: 1/8 turkey
- Calories: 1075
- Sugar: 5 g
- Sodium: 1619 mg
- Fat: 47 g
- Saturated Fat: 15 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 147 g
- Cholesterol: 513 mg
